12-oz. jar of roasted red peppers
2/3 cup raw cashews (or slivered almond soaked in boiling water for 10 minutes)
1 Tblsp. Lemon juice
2 tsp. salt
½ cup sundried tomatoes (no oil)
1 Tblsp. Onion powder
1 tsp. garlic powder
1 cup oats (quick or rolled) or 1 cup of cooked potato
1 – 1 ½ cups water
dash cayenne, optional
Put peppers and liquid from jar in a high powdered blender.
Add everything else, starting with 1 cup water (add only as much water as needed to make a pourable sauce).
Blend well for 3-4 minutes, until blender feels warm to the touch (this helps thicken the sauce).
Use in lasagna, on beans, in Mexican foods, over steamed vegetables, over scrambled tofu, in breakfast burritos, etc.